foams
Foams are a molecular gastronomy technique used to create light, airy textures by incorporating air into a liquid or semi-liquid base, often with the help of an emulsifier like lecithin or agar-agar.
This technique is achieved using tools such as siphons or immersion blenders, resulting in delicate foams that enhance both the flavor and visual appeal of a dish.
similar dishes
Parmesan Air, Beetroot Foam with Goat Cheese, Asparagus Foam with Poached Egg, Lobster with Vanilla Foam, Nitro-Scrambled Egg and Bacon Ice Cream with Bacon Foam, Espresso Foam with Chocolate Mousse, Truffle Foam on Crispy Bread, Foamed Tomato Crostini, Mushroom Cappuccino with Thyme Foam
